Chia Seed Muffins (recipe)
Chia seeds are the Olympic gymnasts of the nutrition world. They are tiny, powerful, versatile. Perhaps the only exception is they don’t have to retire by age 18.
Chia seeds have twice the potassium of bananas and three times the antioxidants of blueberries. They contain similar nutrients to flax seeds but don’t have to be ground up to be absorbed by the body. Chia seeds also have a longer shelf life. They are an excellent source of protein (2 Tablespoons = 4 grams), fiber, and omega-3 fatty acids.
In recipes, Chia seeds act as a binder, thickening foods without adding a ton of calories. Sprinkle Chia on yogurt, stir it into smoothies, toss it in cookies, add it to pasta, make energy bites.
I make these Chia Seed Muffins when I just want a fast, basic muffin. They don’t call for any fancy ingredients or tricky steps. They bake up really similar to poppy seed muffins, slightly sweet and dense, with a little added crunch from those tiny Chia seeds. You could add citrus zest, ground cinnamon, or fruit if you want to punch these up a notch, but I kind of like that they are just good, honest no-frill muffins.
Good things come in tiny packages! If the balance beam isn’t your strong suit, just turn on your oven instead.
Chia Seed Muffins
1/2 c. (1 stick) unsalted butter, softened
2/3 c. sugar
3/4 c. plain yogurt or sour cream
2 t. vanilla extract
2 c. whole wheat pastry flour or unbleached all-purpose flour
1/3 c. chia seeds
1/2 t. salt
1/4 t. baking soda
- Preheat the oven to 375 degrees. Line muffin pans with paper liners or lightly grease.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Blend in the eggs, yogurt and vanilla.
- In a separate bowl, combine the flour, chia seeds, salt and baking soda. Slowly add the dry ingredients to the creamed mixture and blend until just combined.
- Fill each muffin cup 2/3 full of batter. Sprinkle the tops with sugar (optional). Bake until golden brown, 15-20 minutes. Remove from oven and cool slightly before removing from the tin.
Winco or Costco have the best local prices on Chia seeds, but Amazon isn’t too far behind. These Viva Naturals Raw Organic Chia Seeds are just under $11 for a 2-pound bag or $5.50 per pound!
You have a bag of chia seeds, hooray! Now what?
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These sound SO good. Can’t wait to try them.
Marilyn Marshall says
Uh…the Chia seeds are missing in the recipe! How much Chia to add?
Love baking with Chia and wouldlove to read more recipe ideas.
Cindy Kitchen says
This recipe is identical to my poppy seed muffin recipe. Perhaps if you want the flavor and health benefits, use 1/2 of each.
Also, if the muffins don’t rise sufficiently you can add 1 tsp of baking powder.
We have dairy allergies, so I would sub coconut oil for the butter, but what would you suggest for the sour cream? I’ve never found a good substitute.
Thanks! Theses look delicious! I love the humble chia seed! 🙂
Emily from Frugal Living NW says
You could use any yogurt that isn’t made from cow’s milk (almond, coconut, soy, etc). Goat milk yogurt has a tangy flavor that is similar to sour cream. Let us know what you use and how they turn out!
Are you actually allergic to ALL dairy ingredients? Most folks are lactose intolerant and can use yogurt, some actually allergic to the milk and can use an alternative sour cream (Tofutti comes to mind), but butter is fat and shouldn’t cause any problems unless you are anaphylactic (in which case stay away in case of contamination). You can use any soy yogurt for the sour cream, or sour any alternative milk.